#NHKworldJapan Chef Rika’s Beef Tataki/ Udon with Shiso Sauce [Japanese Cooking] – Dining with the Chef

Chef Rika’s Beef Tataki/ Udon with Shiso Sauce [Japanese Cooking] – Dining with the Chef
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Chef Rika’s Beef Tataki is inspired by Kochi’s beloved Katsuo no Tataki, seared bonito with vegetables. She recreates it with wagyu beef and chilled udon in a refreshing Japanese herb sauce.

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Beef Tataki

Ingredients (Serves 2)
– 400 g beef (ribeye or fillet) ※5cm thick ideal
– 4 g coarse salt (1% weight of meat)
– 2 tbsp olive oil
– 100 g onion
– 15 g myoga
– 30 g radish sprouts
– Hoshiso (ear of shiso)
– Vinegar
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp sugar
– 5 g ginger

Directions
1. Wipe the beef off with paper towel and make lots of small cuts between the lean and fatty parts.
2. Rub the beef with salt and rest at room temperature for 30 minutes.
3. Heat a pan with olive oil and sear all the surfaces of the beef over high heat for 1 minute. Then lightly sear the surface with a kitchen cooking torch.
4. Make a dipping sauce by mixing vinegar, soy sauce, sesame oil, sugar and grated ginger.
5. Slice the meat into 5 mm thick slices. Serve with sliced onions, radish sprouts, myoga, or your favorite veggies and the sauce.

Udon with Shiso Sauce

Ingredients (Serves 2)
– 160 g thin udon noodles (dried)
– 20 shiso leaves
– 1 tsp granulated dashi
– 1/2 cup water
– 1/2 tsp salt
– 1 pinch sugar
– 1 dash sesame oil
– Shredded shiso, for garnish

Directions
1. Roughly chop the shiso leaves. Mix the shiso leaves with water, sesame oil, granulated dashi, salt and sugar in blender making the sauce.
2. Boil water and cook the udon noodles in a pot. Chill the boiled noodles in ice water and drain.
3. Serve the noodles with the shiso sauce.

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